Homemade taco meat is way better than the kind you make with a packet of taco seasoning and healthier too!
We very rarely use packets of seasonings these days. Not because they’re bad or anything, I just think homemade seasoning tastes better. One of our regularly weekly meals is something with taco meat – enchiladas, taco salad, tacos, or even burritos. And right now I’m thinking my next taco flavored thing is going to be these taco grilled cheese sandwiches. Or maybe I’ll just set up a make your own taco salad bar at my next party.
No matter how we’re going to eat it, we have homemade taco meat at home a lot. And after eating it regularly for a couple of years now, I can tell you that this is hands down my favorite homemade taco meat ever. We most often use it with grass-fed ground beef but have used the same general recipe with both ground turkey and ground bison as well. Just switch out the meat with your favorite in the recipe.
The Best Homemade Taco Meat
- 1lbground/shredded meat
- garlic powder
- 1tspgarlic powder
- 1tspchili powder
- 1/2tspsmoked paprika
- 1cupchicken broth
- Salt and garlic both sides of the meat and brown over medium-high heat. If working with a block of meat, cut in half and salt/garlic/brown both sides of each half of the meat. To brown the meat, cook for two minutes on one side, flip and cook for another two minutes, then break up the meat and cook for another two minutes, cooking for a total of about six minutes or until meat is browned.
- Combine all other spices while browning the meat.
- Once meat is browned and broken up, sprinkle the spice mix and cook 1 minute more.
- Add the chicken broth and reduce heat to medium and simmer for 4-5 minutes, until most of the liquid has cooked away.
- Serve with your favorite Mexican dishes.